- 2 T olive oil
- 3 cloves garlic
- 2 tsp dried parsley
- 1 eggplant, cut into 1/2 inch cubes, salted
- 1 cup grated Parmesan cheese
- 2 zucchini, sliced
- 1 large onion, sliced into rings
- 2 cups sliced fresh mushrooms
- 1 green bell pepper, sliced
- 2 large tomatoes, chopped
Heat remaining 1T of olive oil in medium skillet over medium heat. Sauté garlic until lightly browned. Mix in parsley & eggplant, sauté until eggplant is soft - about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across the bottom of your prepared dish & sprinkle with a few tablespoons of Parmesan cheese.
Spread zucchini in an even layer over the top, lightly salt, & sprinkle again with a few tablespoons of Parmesan cheese. (notice a trend here)
Repeat the layering process :
Bake for about 45 minutes, until tomatoes start to brown.
Serve as the main dish over buttered herb noodles or as a side dish to a tasty Italian sausage marinara pasta dish! YUM!!
Seriously. Both the guys here WHINE about having to eat veggies...I served the Ratatouille as a main dish over buttered herb noodles with some garlic bread. Keep in mind there's not one stitch of meat...BOTH of them ASKED for a second serving! SCORE!!!!